I went to my little farmers market this morning. I only purchased a few things...fresh herbs, new potatos, mixed greens, tomatos, and a scone (mandatory purchase). I ride my bike over there (less than a mile each way) and am back with fresh goodies in about 1/2 hour. This is the beauty of small, neighborhood farmers markets. I wash everything off when I get home and try to dry the goodies, so I have very little waste.
Refer to my recipe for French Potato Salad. As I said, I keep a jar of this in the frig all of the time. It’s so convenient. I just threw out my last bottle of store bought dressing. It was Neuman’s, so I figured I would be more likely to use it than more fake kinds. But, I just don’t use that kind of thing any more. More to come on this...
The super simple salad I made had the following ingredients (serves 2):
- 4 cups fresh mixed greens (washed and dried).
- One medium fresh tomato, chopped.
- 2 white radishes, quartered and sliced. I had these left from last weeks farmers market, but any other fixings will work.
- 1/2 cup various fresh, chefanade slice, herbs. I had basil, dill, cilantro, and parsley.
- Feta cheese (to offset the tartness of the dressing). You don’t have to slice these at all. You could break them up, too.
- 3 tbsp. mustard vinegrette dressing. See recipe for French Potato Salad below.
Just put the ingredients, in order on 2 medium plates. Distribute dressing. Enjoy!
This salad probably has the fewest number of ingredients of any salad I’ve made. All fresh, almost all local, quaity, ingredients. What a difference! Please support your local farmers and markets. It’s good for them, good and delicous for you!
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